in Culinary Arts - 2013 - Centre de Formation d`Alain Ducasse

Transcription

Training sessions
in Culinary Arts - 2013
www.centreformation-alainducasse.com
The Alain Ducasse Training Center offers 40 training courses,
including 11 new courses, covering 7 different subjects, which
are designed to meet the needs of all catering professionals
and help them achieve their objectives.
Teaching methods guarantee constant interaction between the chef instructor and the trainees, based on demonstration and practical application sequences for participants. Attendance is limited to 12 students.
Training courses are designed for various participants:
From head chefs to commis chefs
Anyone who masters basic cooking techniques
Other catering professionals (service, bar, management)
Contents
AT THE ALAIN DUCASSE TRAINING Center
THE WORLD OF ALAIN DUCASSE (4 modules)
p. 5
PERFECTING TECHNIQUES (6 modules)
p. 9
UNDERSTANDING AND MASTERING PRODUCE (5 modules)
p. 13
TRADITION AND EVOLUTION (3 modules)
p. 17
DEVELOPING A SUITABLE MENU (8 modules)
p. 19
PASTRY TECHNIQUES IN THE KITCHEN (4 modules)
p. 25
OTHER CATERING EXPERTISE (10 modules)
p. 29
ON YOUR PREMISES p. 33
THE ALAIN DUCASSE TRAINING CENTER TEAM p. 34
PRACTICAL INFORMATION
p. 38
CONTACT
[email protected] – +33(0)1 34 34 19 10
The world of
Alain Ducasse
3 restaurants: 9 Michelin stars
A unique opportunity to explore the approaches and techniques of
the 3-star restaurants overseen by Alain Ducasse.
In addition to culinary demonstrations and the preparation of numerous dishes in these
establishments, this training provides a golden opportunity to talk, in small groups, to these
Michelin-starred chefs, whose specific approaches make their expertise unique and complementary.
One day cooking with each of the guest chefs:
Day 1
Franck Cerutti
Le Louis XV - Alain Ducasse, Monte Carlo
Day 2
Christophe SAINTAGNE
Alain Ducasse au Plaza Athénée, Paris
Day 3
Jocelyn Herland
Alain Ducasse at the Dorchester, London
Day 4
A visit to two prestigious establishments in Paris, managed by
the Alain Ducasse Group.
On the agenda: a cellar tour and wine tasting at the “Aux Lyonnais”
restaurant, followed by a tour of the kitchens and lunch at
the “Jules Verne” restaurant.
Unique session: November 2013
Limited seats
Duration: 4 days / 32 hours - Location: Argenteuil - Price: € 3,640 excluding VAT
Target:
Target:
Other catering professionals.
5
The world of
Alain Ducasse
3-star entrées and main courses
A selection of dishes, designed for you to acquire haute cuisine expertise.
OBJECTIVES
• To perfect the structure, combinations and balance of menus created using high quality produce.
• To understand and reproduce the working methodologies employed in 3-star restaurants.
CONTENT
Dishes from 3-star restaurants “Le Louis XV” in Monte Carlo, “Alain Ducasse au Plaza
Athénée” in Paris and “Alain Ducasse at the Dorchester” in London.
•
The properties of the produce used - Preparation of bases, broths and sauces - Set up - Cooking
methodologies (precision cooking, traditional and vacuum cooking) - Presentation of prepared dishes.
•
Target:
Alain Ducasse Contemporary Bistros
The signature dishes of various Alain Ducasse bistros in Paris.
OBJECTIVES
•To diversify everyday services (chalkboards, menus, events) by creating a modern menu.
•To optimise the quality, productivity and output of menus using specific methods for bistro-type establishments
with between 60 and 120 places.
CONTENT
Dishes from the menus of Alain Ducasse Parisian bistros “Rech”, “Aux Lyonnais” and “Benoit”.
•Exploring the identity of Alain Ducasse bistro dining concepts- Preparation - Set up - Cooking - Finishing Presentation - Sending.
•
Target:
Alain Ducasse World Tour
A culinary mix designed to meet the expectations of a cosmopolitan clientele.
OBJECTIVES
•To master the specific methodologies for different styles of foreign cuisine.
•To design a suitable menu for an international or French clientele, in a suitably high quality manner.
CONTENT
Dishes from Alain Ducasse restaurants in various countries and regions of the world:
The USA (Mix Las Vegas, Adour New York), Asia (Beige Tokyo), the Mediterranean (Spoon Byblos).
•
Using local produce - Techniques specific to each particular country. Preparation - Set up - Cooking - Finishing.
Respect for the tableware of the regions in question.
•
Target:
Target:
7
Perfecting
techniques
Cooking using the vacuum method («sous-vide »)
Mastery, practice and advantages.
OBJECTIVES
• To optimise the time management of kitchen staff as well as output and productivity.
•To learn about the various options for implementation, preparation and preservation, while duly respecting
produce and flavours.
CONTENT
A theoretical introduction to the methodology, output, equipment and hygiene standards. Creating dishes
dealing with the cooking of different produce.
•Learning how to use the equipment and comply with hygiene legislation. Explaining and carrying out various
levels of cooking, depending on the desired preservation and/or precision cooking - Storage - Finishing Sending.
•
Target:
Learning about and mastering cooking techniques
Differentiation of flavours and textures depending on the technique applied.
OBJECTIVES
•To become acquainted with the diverse range of existing cooking techniques, their characteristics, respective
advantages (speed, quality, innovation, etc.) and use, in order to improve output and preserve the quality
of produce.
•To devise new concepts and delight clients, thanks to innovative and contemporary cooking.
CONTENT
Dishes and application of different cooking techniques (spit-roasting, casseroling, plancha, wok) and new
technologies (steam microwaving, gastrovac, vacuum cooking).
•Choosing a cooking technique to suit the produce and desired result - Finishing - Sending - Combining
different cooking techniques.
•
Duration: 2 days / 16 hours - Location: Argenteuil - Price: € 890 excluding VAT
Target:
Banqueting and seminars
Perfect organisation, production and regeneration for large volumes.
OBJECTIVES
•To broaden your menu, streamline production and optimise output for large capacity organizations.
•To master preparation techniques and the organisation of staff, and to monitor the quality of meals for events.
CONTENT
Classic dishes revisited and modern dishes tailored to establishments with more than 120 servings.
•
Preparation depending on each of the targeted sending and cooking techniques - Solutions to service constraints
at the pass - Cooking - Regeneration - Use of fresh produce and reuse of semi-prepared produce.
•
Target:
Target:
9
Perfecting
techniques
Bases, sauces and seasonings
The essentials for enhancing dishes.
OBJECTIVES
•To improve the flavour of dishes with high quality bases, sauces and broths, the hallmarks of the dishes on
any menu.
•To learn about the various preparation techniques in order to adapt and apply them to different catering
concepts, menus or clientele.
CONTENT
Successive preparation of bases, broths and seasonings for different families of produce (meat, poultry, fish,
shellfish and vegetables).
•Organisation associated with different preparations - Preparation techniques to suit the properties of produce Compliance with hygiene standards - Storage and preservation.
•
Target:
NEW
Basic cooking techniques: meat
The rudiments of cuts and cooking techniques.
OBJECTIVES
•To master cuts and preparation techniques, in order to target whole and/or non-butchered produce with
the aim of reducing material costs.
•To optimise output by making maximum use of meat products.
CONTENT
Working with meat, poultry, sauces and garnishes.
• Re-examining meat products and their properties - Storage and preservation in accordance with legislation Set up - Preparation - Hygiene standards - Preliminary preparation - Butchery - Cooking - Finishing.
•
Target:
NEW
Basic cooking techniques: fish and seafood
The rudiments of cuts and cooking methods.
OBJECTIVES
•To master cuts and preparation techniques, in order to target whole and/or un-filleted produce with the aim
of controlling material costs.
•To optimise output by making maximum use of fish and seafood.
CONTENT
Working with fish, molluscs, shellfish, sauces and garnishes.
•Re-examining sea and freshwater fish and seafood and their properties - Storage and preservation in
accordance with legislation - Set up - Preparation - Hygiene standards - Preliminary preparation - Filleting Cooking - Finishing.
•
Target:
Target:
11
Mastering and understanding
produce
Poultry and meat
Improving and perfecting techniques.
OBJECTIVES
•To understand the properties of meat, its varieties, cuts and seasonality, in order to diversify the menu and
improve the appearance and flavour of dishes.
•To make the best possible use of produce, in order to reduce costs and optimise output.
CONTENT
Creating French and international dishes using well known poultry and meat products (as well as seasonal
game animals and birds).
•Preliminary preparation - Curing - Storage - Butchery - Unique preparations (boning raw meat, dicing, wrapping,
etc.) - Vacuum and traditional cooking (practice and advantages) - Broths, sauces and seasonings.
•
Target:
Fish and shellfish
Improving and perfecting techniques.
OBJECTIVES
•To update knowledge of fish and seafood: seasonality, suitable techniques, and different uses.
•To optimise the use of produce, in order to reduce loss and improve the quality of dishes.
CONTENT
Creating complete dishes using seasonal sea and freshwater fish and shellfish.
•Preliminary preparation - Storage - Dressing - Filleting - Cuts - Sauces and seasonings Unique preparations (stuffing and trussing, scoring, etc.) - Vacuum and traditional cooking (practice and
advantages).
•
Target:
Vegetables and cereals
Focus on the key ingredients of Alain Ducasse’s cooking.
OBJECTIVES
•To understand and use the different families of vegetables, in order to vary the menu from the point of view of
flavour, appearance and texture.
•To review and master various techniques in order to combine flavours, creativity and optimum output.
CONTENT
Dishes based on the use of vegetables, pasta and cereals, historically rooted in the philosophy of
Alain Ducasse.
•Storage techniques - Preliminary preparation -Trimming - Bases, broths and seasonings (the majority made
from vegetables) - Suitable cooking styles for each family of vegetables - Creating fresh pasta and using various
cereals.
•
Target:
Target:
13
Mastering and understanding
produce
Cooking produce of the season
All the necessary techniques and creative options to enhance seasonal produce.
OBJECTIVES
• To work with produce that in of the season, in order to maximise value for money.
•To understand the various possible uses of processed products, in order to diversify menus and improve
the flavour and appearance of dishes.
CONTENT
Differentiation of dishes using seasonal produce: spring, summer, autumn (depending on the chosen date).
•Storage and preliminary preparation - Cooking and preservation - Bases, broths and seasonings.
•
Target:
NEW
Cooking produce of Christmas season
Tips and creative hints to revitalize your Christmas menu.
OBJECTIVES
• To make the best possible use of festive produce, in order to minimise costs.
• To make the most of produce, in order to offer an attractive and reasonable menu.
CONTENT
Creating Christmas dishes using a selection of seasonal produce, both classic and unique.
•Choice of produce - Considering and combining produce for optimum use - Preliminary preparation - Traditional
and vacuum cooking - Preservation - Bases, broths and seasonings.
•
Target:
Target:
15
Tradition and
evolution
From Auguste Escoffier to Alain Ducasse
Contemporary revivals
OBJECTIVES
• To develop a contemporary menu by adapting Auguste Escoffier’s traditional dishes.
• To know how to interpret and re-work a dish without distorting its initial spirit.
CONTENT
Creating a menu including: an appetizer, an entrée, a fish and a meat dish, based on Auguste Escoffier’s
recipes, but brought up-to-date.
•Historical analysis - Interpreting the spirit of a dish - Reinterpretation in terms of cooking, flavour, texture and
appearance - Adaptation in line with modern culinary trends.
•
Duration: 1 day / 8 hours - Location: Argenteuil - Price: € 470 excluding VAT
Target:
Local French produce revisited
A gastronomic journey based on regional specialities.
OBJECTIVES
• To create a menu tailored to the demands of the clientele, by revisiting great French classics.
• To work with traditional dishes from various French regions and make the most of local produce.
CONTENT
A review of the history of various regions - Re-adapting working methods in line with produce and culinary
traditions.
•Interpreting classic dishes and contemporary adaptation - Preliminary preparation - Cooking and regeneration Presentation.
•
Target:
Mediterranean dishes
The original dishes behind the culinary traditions of the Mediterranean region.
OBJECTIVES
• To improve themed concepts and menus by awakening interest in various combinations and blends.
•To rediscover the initial spirit and techniques behind the culinary cultures of selected countries and regions,
in order to adapt them to all styles of cooking.
CONTENT
Traditional Mediterranean dishes recreated in a contemporary manner, with true respect for their history.
One country/region covered on each day of the course: Italy, Morocco/Tunisia, Spain and the Riviera/Provence.
•
Culinary history - Use of local produce - Working methodologies used in these regions - Preliminary preparation Preparation - Cooking - Finishing.
•
Target:
Target:
17
Developing
a suitable menu
Dishes and menus with controlled costs
The theory and practice of controlling the cost of materials.
OBJECTIVES
• To know how to create attractive menus offering the best value for money.
• To optimise margins by controlling production costs and maximising efficiency and output.
CONTENT
Preparing 3 complete menus for less than 8, 10 and 12 Euros of material costs (2.5 days). Calculating cost
prices, purchasing methodology and structuring a menu (0.5 day).
•Working on the best use of produce: output and seasonality - Use of foodstuffs for serving or in combination
to minimise costs - Use of simple and inexpensive produce -Preparation - Cooking - Sending - Finishing.
•
Target:
“Nature”: simple, healthy and good
Cuisine that respects produce and nutritional balance.
OBJECTIVES
• To create a varied and contemporary menu of balanced and tasty dishes.
•To understand and adapt the properties and qualities of produce for the best combinations of flavour and
texture.
CONTENT
Healthy and light dishes enhancing the flavour and qualities of produce, in the same vein as “Nature”, the latest
collection of books by Alain Ducasse.
•The flavours and benefits of foodstuffs used - Enhancing and respecting the nutritional properties of produce
by proper cooking - Working on the balance of texture, flavour and appearance.
•
Target:
NEW
Culinary standards revisited
The “must-haves” of an international menu.
OBJECTIVES
•To satisfy various types of customers by developing a contemporary menu based around world-wide
“best-sellers”.
•To master the different types of organisation and sending, in order to optimise output and the quality of service.
CONTENT
Key international dishes re-worked to suit the type of organisation: gourmet restaurant, banquet,
and room-service.
•Enhancing produce with an understanding of and respect for the initial dish. De-structuring/ restructuring Preparation - Cooking - Finishing.
•
Target:
Target:
19
Developing
a suitable menu
Creative buffets and appetizers
A complete menu for special events.
OBJECTIVES
•To produce a creative and varied menu of buffets and appetizers for event-related services.
•To master the different types of organisation, from preparation to presentation, in order to improve output and
streamline production, while respecting the quality and presentation of the menu.
CONTENT
Day 1: creation of a savoury cold buffet with hot accompaniments. Days 2 and 3: creation of appetizers with
hot and cold savoury items.
•
Using fresh produce and re-using semi-prepared produce. Organisation - Preparation - Cooking - Finishing Sending.
•
Target:
NEW
Innovative brunches and breakfasts
Numerous combinations to enhance the morning menu.
OBJECTIVES
•To develop a menu in line with market trends, by offering varied and innovative brunches and breakfasts.
•To master the preparation and presentation of dishes, in order to optimise their flavour and appearance.
CONTENT
Day 1 : creating a brunch (savoury). Day 2 : breakfasts (savoury and sweet items).
•Specific methodologies: organisation, preparation, regeneration. Using fresh produce and re-using
semi-prepared produce. Working on tableware and presentation.
•
Target:
Take-away and snack trends
Innovation and expertise applied to increasingly popular ways of eating.
OBJECTIVES
•To create a “snack” menu, in order to meet the booming demand for food on the move.
•To master the preparation techniques for innovative, fun and practical snack dishes, in order to stand out
from competitors.
CONTENT
International sweet and savoury take-away dishes (for example: salads, burgers, sandwiches, fruit and
vegetable smoothies, and sweets).
•Preparation - Cooking methods - Finishing - Sending - Use of fresh produce - Re-use of semi-prepared
produce - Working with flavours and textures. Choice of containers and tableware. Layout of displays and
cabinets.
•
Target:
Target:
21
Developing
a suitable menu
Asian fusion
The specific features and versions of Asian cuisine.
OBJECTIVES
•To develop a menu that respects the spirit of Asian cuisine, whilst tailoring it to a Western clientele.
•To explore and revisit combinations of produce and blends of flavours rooted in Asian culture.
CONTENT
Traditional dishes from Asian countries reinterpreted in a contemporary manner. Countries covered: India,
Korea, China, Japan, the Philippines, Thailand, Vietnam, Laos, etc.
•
The history of produce, specific culinary practices and working methodologies from the countries in question.
Tailoring a foreign dish to modern tastes. Preliminary preparation - Preparation - Cooking - Finishing.
•
Target:
NEW
Culinary design: improve presentation
Hallmark your menu with your presentation of food on the plate.
OBJECTIVES
• To understand the various stages involved in enhancing the culinary identity of the menu.
• To choose tableware that ties in with the given catering concept.
CONTENT
Creating varied dish presentations, which are suited to different types of establishments, depending on
the course participants.
•Key rules for presenting dishes (positioning of food, quality, neatness, combination of colours) - Appropriate
handling of produce, in order to incorporate it into the chosen look: trimming, cutting and cooking - tableware.
•
Target:
Target:
23
The Head
Pastry Chef
Modules designed especially to be practiced in a technical cooking platform,
with the aim of enhancing the dessert menu and increasing the average spend.
Alain Ducasse dessert collections
A selection of the best recipes and techniques from his restaurants.
OBJECTIVES
• To explore high-level confectionery techniques, in order to create a high quality menu.
• To master and respect the quality of produce, by adapting different cooking and preparation techniques.
CONTENT
Structuring and diversifying a dessert menu. Creating plated and cooked desserts to suit the season. Selection
of dishes from Michelin-starred restaurants that are still easy to make.
•Production and set up methodologies that enhance the neatness of finished items. Techniques to enhance the
presentation of dishes.
•
Target:
NEW
Bistro Pastry
Reinterpretation of the great French confectionery classics.
OBJECTIVES
• To create a delicious and convenient menu, by revisiting the great classics of French pastry.
•To balance your menu between plated desserts and the dessert trolley and to master the necessary techniques
for these two menus.
CONTENT
Key bistro desserts re-adapted. Creation of desserts on plates, in glass dishes and a dessert trolley. Dishes
from Alain Ducasse bistros: “Benoit”, “Rech” and “Aux Lyonnais”.
•Preparation of pastry staples. Easy execution and rapid assembly techniques - Working with cooked fruit and
simple and haute cuisine desserts.
•
Target:
Target:
25
Pastry Techniques
in the kitchen
Modules designed especially to be practiced in a standard kitchen, with the aim
of enhancing your dessert menu and increasing the average spend.
Pastry creations
Different options depending on the type of catering.
OBJECTIVES
•To develop a range of original and balanced desserts, for adaptation by all types of establishments (restaurants,
caterers, tea rooms, lounges or shops) to suit all manners of serving.
•To cleverly combine produce and flavours, in order to create an attractive and modern menu.
CONTENT
Creation of small cakes, revisiting of classic tarts and modern items - Preparation of plated desserts, sweets,
treats and confectionery.
•Consideration of and work on organisation - Production and preparation of pastry staples - Different techniques
of putting up desserts. Adaptation for individual parts, large volumes, gourmet desserts.
•
Target:
The basics of pastry
Basic techniques that are essential for all pastry.
OBJECTIVES
• To master the basics of pastry, in order to produce creative desserts.
• To understand the technology of pastry for accessible, high quality production.
CONTENT
Preparation of pastry, mousses, creams, biscuits, ice creams and textured ices.
•Production, preparation and assembly methodologies for basic pastry - Working with simple desserts:
enhancing flavour and appearance.
•
Target:
Target:
27
Other catering
expertise
LEGAL OBLIGATION
Hygiene, regulations and food safety
OBJECTIVES
• To understand and comply with the applicable legislation.
• To establish a quality process for the optimum level of hygiene and safety.
• To become familiar with and set up a documentation for traceability system for the process (HACCP).
CONTENT
European regulations. Mandatory aspects.
• Application of basic hygiene rules.
• Understanding, prevention and the traceability of risks associated with handling foodstuffs.
• The impact of the technologies used.
• Health alerts.
•
Target:
NEW
Financial management of a restaurant
Module1: Purchasing and stock management –
Use of data sheets
OBJECTIVE
•
To monitor purchasing and the costs associated
with orders and storage
CONTENT
• The order process
• Inventory management
• Definition and application of the data sheet
• Calculating costs and determining the selling price
Module 2: Analysing restaurant sales
OBJECTIVE
• To analyse the performance of a menu, in order to
effectively redefine the menu and maximise revenue.
CONTENT
Presentation of two reference tools: the Omnes
Principles and Menu Engineering. Gaps, advantages
and actual application.
•
Practical exercises: performance analysis and
decision-making.
•
Duration: 2 days / 16 hours (per module) - Location: Argenteuil - Price: € 690 excluding VAT
Target:
NEW
Improving dining room / kitchen communication
OBJECTIVES
• To create a real climate of dialogue between dining room and kitchen staff.
• To work together to improve the quality of service.
CONTENT
Self-awareness (role in the team) and how your colleagues operate.
• Identifying areas for improvement.
• Communication channels with the team (verbal and non-verbal).
• Team building exercises.
• Managing problematic relations with your colleagues.
•
Target:
Target:
29
Other catering
expertise
Managing a serving team
OBJECTIVES
• To lead a restaurant team.
• To deal with and manage internal and external issues.
• To guide the team towards excellence.
CONTENT
Understanding the role of a manager.
• The recruitment process, drawing up job descriptions.
• Leading the serving team.
• Managing customer relations and handling complaints.
• Standard organisation: cocktail parties, banquets, buffets, room service.
•
Target:
Restaurant sales
OBJECTIVES
• To tailor the menu to the customer’s implicit wishes.
• To increase the restaurant’s turnover.
• To retain the clientele with good sales and communication techniques.
CONTENT
More convincing sales techniques.
• Internal and external communication channels.
• Understanding different types of clientele.
• Working on the notion of “hosting”.
•
Target:
Captivating the customer: hotels, restaurants and points of sale
OBJECTIVES
• To create a unique experience for the customer, in order to build loyalty.
• To improve customer relations.
• To stand out from your competitors.
CONTENT
Working on communication, listening, diplomacy and empathy.
• Anticipating customers’ reactions and handling complaints / disputes.
• Exercises to reinforce the cohesion of your team: “team building”.
• Mastering physical actions and gestures.
• Making service an enjoyable experience.
•
Target:
30
Target:
NEW
Improving management of emotions in the kitchen
and dining room
OBJECTIVES
• To understand and master the effects of stress.
• To be aware of the relationship between the body and mind.
• To communicate effectively with staff, in order to guarantee optimum team work.
CONTENT
Understanding stress: definition, causes and consequences.
• The useful purpose of stress: positive stress, a source of motivation and creativity.
• The different responses to stress.
• Relaxation exercises: breathing, controlling physical responses, relaxing postures.
• Understanding yourself and your staff.
•
Target:
Alain Ducasse wine waiting
OBJECTIVES
• To create and maintain a wine list.
• To learn the rules of service.
• To manage stock.
CONTENT
Wine waiting staff: profile, behaviour, bearing and essential qualities.
• The structure of a wine list: formats, selection, selling prices and development.
• Cellar: type of storage, organisation and set up for service.
• Stock management: monitoring, volume, rotation, increasing value, purchasing costs.
• Service: greeting, taking orders and commercial bearing.
•
Target:
Cocktails and bar in partnership with Bacardi
OBJECTIVES
• To develop a range of cocktails to suit your establishment, enabling sales to be increased.
• To master classic international recipes.
• To understand the basics of running a bar.
CONTENT
Understanding products and the basic rules for creating cocktails.
• Preparation of classic and innovative alcoholic and non-alcoholic cocktails.
• Structuring a cocktail list.
• Cocktail making workshop using a classic range of products.
• Alcohol, a modern-day responsibility.
•
Target:
Target:
31
F
Custom training
O
S
New
RM AT
for your establishment
In order to best meet the objectives of our clients, the training courses* appearing in this catalogue have been adapted, in order
to be delivered in an in-company format.
Examples of on-site training courses:
• 2 day modules: Bases, sauces and seasonings – Poultry and meat – Fish and shellfish – Vegetables and cereals – Contemporary
bistros – Creative buffets and appetizers.
• 3 day modules (minimum): Vacuum method – Banqueting (subjects of your choice).
The Training Center team is available to assist you by examining your requests for other modules from the catalogue, in order to
draw up a tailor-made proposal and quote.
Simultaneous training
of an entire team using
its own cooking
equipment
Training tailored
to your needs
On site
Catalogue
modules
Tailor-made
modules
At the
Training Centre
100 % concentration on
training and discussions
with other chefs
Exploring specific
modules
THE ADVANTAGES OF ON SITE and/or custom TRAINING
• A considered response to your issues and constraints.
• The ability to provide training without disrupting your business.
• Direct application of what has been learned at completion of training
• Training your team, using your equipment and produce, in a “real-life” situation.
• Choice of the date and location of training.
• Personalised advice and the chef trainer’s ability to adapt to your produce, equipment, tools and techniques.
• Reduced travel / accommodation costs.
* With the exception of “3 restaurants: 9 Michelin stars” and “Learning about and mastering cooking techniques” trainings. Subject to availability of
equipment within the establishment.
33
The Alain Ducasse
Training Center team
Dimitri AMOUROUX
After his start in the kitchens of prestigious institutions of the Riviera, Dimitri has pursued a career in culinary education in
France and abroad. Trainer, curriculum and certifications developer, he became Academic Director of Culinary Arts in 2009
at the Universidad de las Américas in Mexico. He joined Ducasse Eudcation in 2012 as Head of Pedagogy & Instructional
Design.
Xavier BOURIOT
Xavier began his professional career in French starred establishments. After officiating alongside Guy Savoy, Alain Senderens and Michel Rostang, je joined the restaurant of the Hotel Méridien in Noumea. In 2008, he became the Food &
Beverages director of the “Au Pain Quotidien” establishments. He joined Ducasse Education in 2011 as Chef Instructor
and Consultant.
Franck CERUTTI
From the “Terrasse du Juana” where he began to the “Louis XV – Alain Ducasse” in Monaco where he is in charge of
the team, Franck has been party of all the culinary adventures of Alain Ducasse for more than 20 years. In 2007, he also
became the Executive Chef of all the restaurants at the Hôtel de Paris (“Le Grill”, “Le Côté Jardin” and “La Salle Empire”).
Franck Geuffroy
Having learned his trade for a number of years alongside Christophe Felder at the “Crillon”, Franck added to his restaurant
confectionery skills before joining the “Alain Ducasse au Plaza Athénée” restaurant as a pastry chef in 2004. Vice-champion
of France for plated desserts and winner of the 1st prize for tasting in 1998, he joined Ducasse Education as a pastry Chef
Instructor and Consultant.
Philippe Gollino
Philippe began his career in 1990 in starred establishments on the Côte d’Azur. He joined Alain Ducasse in 1998 at “59
Raymond Poincaré” in Paris, before working as assistant to Franck Cerutti at the “Louis XV” restaurant in Monaco. He was
appointed chef at the “Bar & Boeuf” restaurant before joining Ducasse Education, in 2005, where he is Executive Chef and
Senior Consultant.
Mark GUILLAIN-WILLIAMS
Mark’s career began in London where he practiced at the Ritz and the Fifth Floor Restaurant at Harvey Nichols. In 2001 Mark
worked as head of “Angl’Opera”, Gilles Choukroun’s restaurant in Paris, where he spent two years before joining the team of
Alain Ducasse, as sous-chef of the Relais Plaza. In 2008, he became Head Chef of the Salon Première Air France Lounge
at Charles de Gaulle airport before joining Ducasse Education in December 2011 as Chef Instructor.
Jocelyn Herland
A native of Auvergne, Jocelyn worked as a station chef between 1997 and 2000 at the “59 raymond Poincaré” restaurant
which had three Michelin stars. Following this, he added to his expertise at the “Opéra” restaurant at the Hôtel Intercontinental,
and then at the “Royal Monceau”. He joined Alain Ducasse au Plaza Athénée in 2003 before becoming Chef at the “Alain
Ducasse at the Dorchester” restaurant in London.
34
Guillem KERAMBRUN
Following a vast experience in France and abroad as a sommelier, Guilhem joined Alain Ducasse’s team as the sommelier
at the “Aux Lyonnais” restaurant in Paris. Assistant of Gérard Margeon, Guillem supervises the management of wine for all
Alain Ducasse Entreprise establishments.
Jérôme Lacressonnière
His career began in France with Georges Blanc in Vonnas, and continued at the “Louis XV” in Monaco and the Ritz Hotel in
Paris. Jérôme worked as the head chef for the French Consul General in Hong Kong before joining the “Alain Ducasse at
the Essex House” restaurant in New York in 2000. In 2004, he became chef at the “Beige Alain Ducasse Tokyo” restaurant
in Japan and finally joined Ducasse Education in 2010 as a Chef Instructor and Consultant.
Christophe Larrat
After learning his trade with the Darroze family, Christophe worked as a station chef for Joël Robuchon. He was subsequently involved in opening the “59 Raymond Poincaré” restaurant alongside Alain Ducasse. In 1999, he moved to the “La Maison
Troisgros” as head chef before joining Ducasse Education in 2004, where he is Executive Chef and Senior Consultant.
Gérard Margeon
Following a period of five years at the Miramar Hotel in Biarritz as Head Sommelier, Gérard was appointed Head Sommelier
at the Méridien Hotel in Paris in 1987. He met Alain Ducasse in 1993 and joined the “Le Louis XV – Alain Ducasse” restaurant in Monaco and was involved in various openings. Since 2000, Gérard has been working at the Plaza Athénée Hotel as
Head Sommelier as well as within Alain Ducasse Entreprise, as the Director of Wine Waiting.
Rui MARTINS
Rui started his training with Pascal Bardet at the hôtel le Parc before leaving to spend two years in Madeira alongside
Benoit Sinthon, the only starred chef on the island. He returned to France and re-joined Pascal Bardet at the “Bar & Boeuf”
restaurant in Monaco as a station chef. In 2009, he joined the “Spoon Paris”, where he managed the kitchen. In 2011, he
became Chef Instructor at Ducasse Education.
Nicolas Navarro
Following a remarkable career in upscale establishments including at the “Crillon” hotel and, subsequently, the “Alain Ducasse au Plaza Athénée” restaurant in Paris, Nicolas became head chef at the “Mas de Pierre” restaurant followed by the
“Jardin des Sens” in the South of France. He joined Ducasse Education in 2007 as a Chef Instructor and Consultant.
Christophe SAINTAGNE
Initially trained by Guillaume Louet and Philippe Groult, Christophe Saintagne joined Alain Ducasse’s team at “59 Raymond
Poincaré” and then at the Plaza Athéneé, being placed in charge of the restaurant team at “Aux Lyonnais” in 2002. Between
2005 and 2008, he assisted Jean-François Piège at the Hôtel de Crillon and then rejoined Alain Ducasse in 2008, becoming
Head Chef at the “Alain Ducasse au Plaza Athénée” restaurant in 2010.
35
Prices
The applicable prices appear in the current catalogue and timetable. They are valid for the
year 2013.
They include all training costs, but not the costs of accommodation and transport. Lunches
are included in the price. For custom and on-site training, the prices charged are those
appearing in the commercial proposal.
Services provided by the Alain Ducasse Training Center are subject to VAT at the applicable
rate.
Booking
QUICK AND EASY REGISTRATION IN JUST 3 STEPS
STEP 1
Please register using the booking form enclosed with the catalogue.
The signed and stamped document must be returned to the Center by fax at
+33 (0)1 34 34 04 40, by post or by e-mail to [email protected], as soon as
possible, in order to guarantee availability of the required course or courses
STEP 2
Once the Center has received this document, the training contract (2 copies), the general
terms & conditions of sale and the programme for the course or courses chosen are sent, by
fax or post, to your contact person.
An original signed and stamped copy of the contract and the general terms & conditions of sale
must be returned to the Center by post.
STEP 3
Participants will receive an invitation (attendance letter) no later than fifteen days prior to the
beginning of the training.
It is also possible to book your training on the Internet at:
Training course certificate
A personalised training course certificate is issued to each participant on completion of
training.
36
Location
Ducasse Institute Centre de Formation d’Alain Ducasse is located :
5 minutes from A86 highway
20 minutes from Porte Maillot (Paris)
30 minutes from Charles de Gaulle Airport
Access available by RER, Metro and bus
Private car park
Centre de Formation d’Alain Ducasse
41 rue de l’Abbé Ruellan
95100 Argenteuil
Fax : +33 (0)1 34 34 04 40
e-mail : [email protected]
SIRET : 529 098 048 00026
Contact us at
+33 (0)1 34 34 19 10
Our center is accredited
Partners
Official suppliers
BRAGARD - France Ecrevisses - Jean Denaux - Lejeune - Les Vergers Saint-Eustache - Milord - Robot Coupe - Sens Gourmet - Silodesign - Terre Bormane
Maquette : A.Chaponnay Crédits : P. Monetta -T. Dhellemmes -T. Duval - O. Arsandaux - A-E. Thion-M. de L’Ecotais -T. Hernandez - C. Sarramon - M. Rougemont - D. Mordzinski
Ducasse Institute

in Culinary Arts - 2013 - Centre de Formation d`Alain Ducasse

Transcription

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